Service ManagerCaviar Kaspia at The Mark Hotel
Service ManagerCaviar Kaspia at The Mark Hotel
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$ 75000 - 85000
1 Vacancy
Job Description
$75000 to $85000 per year
Statement of Purpose:
Under the direction of the Food and Beverage Director the Service Manager is responsible for overseeing the efficient and effective operation of the the restaurant.
Primary Duties:
- Uphold Caviar Kaspia at The Mark HotelValues and Mission Statement while performing positional responsibilities.
- Demonstrate and promote Caviar Kaspia at The Mark Hotelculture always positively representing the Company.
- Ensures that service is carried out in accordance with established policy.
- Supervises personnel according to established personnel policies and procedures.
- Assists in training and evaluating all dining room personnel and enforces food and beverage policies and procedures.
- Assist with scheduling an payroll for the restaurant
- Assist beverage manager in training and implementation of beverage program inventory and product ordering procedures Compete processing and procedures.
- Ensures sanitation compliance throughout food and beverage operations.
- Handles customer complaints.
- Always promotes positive public / employee relations.
- Maintains a clean safe hazardfree work environment within area of responsibility.
- Promote teamwork within the restaurant creating a positive work environment.
- Treat every customer employee and vendor with respect and dignity.
- Ensure the highest levels of organization are always maintained in the dining room and bar and inroom dining without exception.
- Learn basic InfoGenesis troubleshooting techniques.
- Call InfoGenesis support when necessary.
- Document and file departmental attendance staff warnings suspensions and terminations in conjunction with Director of Human Resources.
- Perform other jobrelated activities as required or assigned by supervisor.
Requirements:
- Proficient in all aspects of dining service
- Knowledge of food and beverage as well as a passion to cultivate this skill
- Minimal experience with cost control systems to include food beverage and labor percentages
- Effective style of management promoting a team atmosphere
- Ability to inspire staff to achieve their potential
- Basic understanding of food handling and sanitation requirements of the New York State Department of Health
- May be required to lift up to 30 lbs. occasionally
- Possess a proven track record for guest satisfaction
Position Characteristics:
Displays a pleasant and cheerful disposition is a leader and is able to motivate staff members. Must maintain a high level of integrity. Is able to adapt in difficult situations solve problems and make decisions when necessary. Shows an eagerness and capacity to learn. Can be relied upon to complete tasks.
To perform this job successfully an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge skill and/ or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential
Education and Experience:
High School diploma College degree preferred. Three years prior front of the house experience in a highvolume establishment. Previous supervisory experience in a New York City dining establishment preferred. Experience with InRoom Dining preferred. Luxury hotel experience preferred. Experience in various capacities of restaurant staff (id: waiter host bartender runner etc. strongly preferred. Participation in wine/beverage related program within the past five years preferred
Other:
May be required to lift up to 30 lbs. occasionally. Available to work late nights holidays and long days as necessary.
Required Experience:
Manager
Employment Type
Full-Time
